Saturday, June 6, 2015

Balsamic Reduction

So, we have all seen Balsamic Reduction - I refuse to pay full price for something I can create for myself at a fraction of the cost - especially when all it takes is time to create.





2 bottles balsamic vinegar

2 cups brown sugar firmly packed

Remove the lid and plastic cap from the bottles - keep both as you will need for later when bottling it back up again.


Pour the balsamic vinegar into a wide saucepan - you want the surface area so it reduces quicker. Add the brown sugar. Set on stove on high heat - bring to boil, then reduce temperature to simmer.


Cook for about an hour - you want it to get to a syrupy consistency - keep testing it with a spoon and see if it coats the spoon - once it coats the spoon - remove from heat and allow to cool to about body temperature. Note: this will reduce to about half the quantity of liquid you started with.


Pour back into bottles (don't pour it into the bottles if it is too hot as bottles may crack).


Serving ideas:

  • use as a marinade or part of a marinade for steak, lamb, chicken
  • serve with crusty bread and home made dukkah with olive oil (my favourite)
  • use as a salad dressing
  • use for extra flavour when cooking up a large batch of capsicum and chillies



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